Carrot sabudana kheer

Ingredients

• 2 carrots
• 4 cups 1 % milk
• 1/4 cup sweetened condensed milk
• 1 cup sabudana
• 1/4 cup sugar
• 1/2 tsp cardamom powder
• 1 tbsp chopped pistachios
• pinch of salt

You may like

Carrot quiche with tomato and pepper

Preparation

• Wash and soak the sabudana in water for about 30 minutes. Drain and cook the sabudana with enough water to cover and a pinch of salt.
• Let it cook until the sabudana is cooked and transulcent. Take care that it doesnt turn mushy. You want it to be al dente.
• While the sabudana cooks, puree the carrots with 2 cups milk and the 1/4 cup sugar. Set aside. Drain the cooked sabudana, just like you would pasta. Rinse in cold water.
• This takes away the starchiness of the sabudana and makes it stand seperately in the kheer, without any sticking.
• Place the pureed carrots along with the sabudana, the remaining milk and the condensed milk in a pan. Let it come up to a boil. Simmer for 5 minutes.
• The sweetness you add depends on how sweet your carrots are feel free to add more sugar/sweetened condensed milk as needed.
• Sprinkle with the cardamom and the chopped pistachios. Serve warm or cold.